Carne guisada, Tex-Mex stew

I receive many emails from y’all, asking when I’ll be writing about a certain favorite Texan food. I’ve had requests for everything from deep-fried pickles to peanut-butter pie. But the most requested recipe is for carne guisda.

Carne guisada, which translates to “stewed meat,” is a slow-simmered dish that varies across the state. Some people make their carne guisada with pork, others with chicken. The most common meat used, however is beef.

Another variable with carne guisada is how the gravy is made. Some people opt to cook their meat with tomatoes, potatoes and sweet bell peppers, while others just simmer the beef in water and chiles.

You’ll see your carne guisada as a group of distinct cubes floating in a rich sauce. And you’ll see your carne guisada where the meat has cooked so long it’s hard to tell where the meat ends and the gravy begins. My carne guisada, like my chili, deliciously falls into the latter category.

Actually, the way I make my chili is very similar to the way I make my carne guisada. I start with a four-pound beef roast and cut it into one-inch cubes. I chop up my onions, my garlic and my chiles, sear the beef and then throw everything in a pot with some beer and water and let it cook for several hours.

The difference, however, between my chili and my carne guisada is the types of peppers I use. For my chili, I use smoky red chiles such as chipotles and anchos; for my carne guisada I use bright green chiles such as jalapenos and serranos. There are a couple of other differences as well. A tomato will never be seen in my chili, but I don’t mind adding a few to my carne guisada. I would never add a bay leaf to my chili pot, but I like the nuance it adds to my carne guisada. And while my chili making tends to be improvisational, I have a set recipe for carne guisada from which I rarely stray.

Carne guisada can be a meal in itself, served in a bowl with tortilla chips. It’s also wonderful nestled between refried beans and rice. I like to wrap it up in flour tortillas for tacos, and the leftovers are a hearty topping on a pile of scrambled eggs.

So for all that asked about carne guisada—here is my recipe. Now I have to say that this is my recipe, so it might not be like your grandmother’s recipe because that’s the thing about carne guisada—everybody’s is different all over the state of Texas.

How do you make your carne guisada? ————— Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support! —————

Instructions

Instructions:In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.

Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions, jalapeños, and Serranos chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

Throw in the browned beef, add the cumin, chili powder, oregano, cilantro, bay leaf, tomatoes, water, and beer and mix everything really well. Turn the heat up to high and bring to a boil and then turn the heat down to low and simmer uncovered for 2-4 hours, depending on how tender you want your meat. Serve warm.

Recipe Notes

If you want your meat to be distinct cubes rather than strings, lessen the cooking time. If you cook the stew for less time, you may also need to add some flour to thicken the gravy. Take out a 1/4 cup of the cooking liquid, stir into it a 1 tablespoon of flour and then incorporate this back into the stew. Stir until gravy has thickened. Also, I like my meat in big stringy chunks, but if you prefer smaller pieces, cut the meat into 1/2 inch cubes.

Mmmm, I don’t make mine with chiles or beer, but yours sounds delicious. My daughter is always disappointed that Mexican restaurants outside of Texas never seem to have carne guisada on the menu. Thanks for inspiring tonights dinner. Regards, Kathi

This sounds so yummy. I will have to try ittomorrow night. We might have freezingprecipitation so that would be a perfect thingto have ready in case the kids are home fromschool. You know how it is in Tx, any kind ofice or even the anticipation of it is a big thing. Hey, I missed you last week. Thanks again for all the recipes and for reminding me of some I hadnt thought of in years.

I really think you have ESP. I’ve lost count of the times your post is exactly what I was thinking of cooking. I love CG, but have never attempted it. This sounds wonderful! I’ll use your recipe for my shopping list for next weekend for sure.

I meant to ask, on your black eyed pea installment, are those your grandma’s beautiful hands holding the peas?

This sounds wonderful! I am going to try it SOON. Do you think it would work in a crock pot on high? I would of course sear the meat and get everything started but I love putting things in my crock pot to cook all day while I’m at work. Nothing like coming home to a meal that’s already 95% done 🙂

Monica, thanks for the lowdown on chili. I knew about the bean thing but the tomato thing has thrown me off. I guess I will need to make some for myself now that I have located several online sources to buy dried chiles. Any type of dried pepper you can suggest ?

Tommy, True “Texas Red” chili never has tomatos or beans by tradition. Purists can be very fanatical. Meat, peppers, herbs/spices, and water are the sole ingredients. Masa may be added as a thickener to get the stew-like consistency. Individual palates determine the heat or lack there of in a given recipe. I’ve seen this form of chili served with cornbread, or corn/wheat tortillas.vA modified form sometimes has tomatos but never beans. Military style can have both tomatos and beans as it was easier to strech a batch for large groups. Theories are that military and the natural migration of recipes with travelers added the changes to the original recipe source of Texas Red.

Kathi–I don’t know anyone else that makes it with beer either, but I like the flavor it adds.

Allie–Wow! That’s great you still have fresh cilantro. I’ve tried to grow it on my fire escape with pretty poor results. But I’m hoping that this year I’ll succeed.

Brenda–This is a perfect cold-weather dish. And how nice to be missed! My job has been crazy so I took a breather from the blog for a week.

Best, Punchy–Hope it compares well with your own recipe.

Matt–Well that’s just too long! You’re very welcome!

Tommy–Sure, asada means grilled so carne asada is simply grilled meat sans gravy. And true Texas chili should never have tomatoes, though onions and garlic are fine by me.

Texasann–If you can make chili, you can make carne guisada. And yep, that’s my grandma!

Paula–This is a wonderful way to use up a big ol’ chuck roast!

Monica–Thanks for the links!

Amber–Ha! Carne G sounds like a rapper! And the San Antonio Fire Department should be a fine source for a recipe!

CraftyCanadian–I have to admit, I don’t have a slow cooker so I don’t know how to cook in one. I know! I know! I should totally get one. But something tells me this would be a wonderful Crock Pot dish.

I’ve been waiting patiently for your version of carne guisada, so thank-you! I can’t wait to try it! I have a recipe from an old home town (Port Lavaca,TX)cookbook I’ve always used that doesn’t call for any peppers but BELL! Yours sounds so flavorful. MEANWHILE, I finally found my recipe for the best chili gravy in all of TEXICO, so I’m pretty pumped!

This sure looks delicious. Living in South Texas some years ago, I loved going out for breakfast Sunday mornings and have warm fresh made flour tortillas with carne guisada.The cumin is a most in this recipe.

You’re in luck, because the best tortilla recipe in the whole world is on this site. Oh my gosh, they are SO GOOD. I’ve been know to eat the entire batch, literally, in one sitting. And if you double the batch so you have one or two leftover, they ROCK the next day, too. Make them! Seriously!

I always use Shiner Bock for the beer… and Oh My goodness, is there gonna be some cooking going on at my place for Superbowl Sunday. Pintos Refritos, Carne Guisda… and deep fried Jalepenos and Pickles!

Oh man, I haven’t had breakfast yet and I’m thinking that THIS is what I want to eat for breakfast. For Lunch. And Dinner. Forever. And ever. I bet this smelled heavenly while cooking. I’m printing this out to try. YUM!

I can’t believe I lived in Texas for half my life and didn’t know that I wasn’t supposed to put tomatoes in my chili. Oh well, I guess that’s b/c I’m a city girl 🙂My husband is now asking for Carne Guisada, so we’ll wait a couple of days until the cold spell hits and get some going. And some of your fabulous tortillas. Thanks again for another delicious-looking recipe!

Hey! I’m making this right now, except I’m making it to share with a cilantro hater. So, I put chopped radish leaves in it. I thought they might add a bit of a kick and the bitternss would stay in the background. Radish leaves are a little spicy. (saving money by using the whole vegetable, always looking for ways to use radish leaves!). I can tell you that 2 hours into it, the broth is so friggin’ delicious! Thanks for sharing your recipe!

I’ve been in Texas for 3/4 of my life, but I’ve only eaten carne guisada once–in taco form from Maria’s Taco Xpress on South Lamar in Austin. But it was really freaking good, I have to say. I might just have to try making this myself now. 🙂 Yum.

I just moved from Texas to Minnesota and came across your blog. I cannot tell you how happy I was to find this. The thing I miss the most about our great state is the amazing food. Keep up the great posts!

I used to be a homesick Texan living in South FLorida…now I’m happy to say we are back in the great state of Texas!! You and I have a lot of the same recipes. We just got back to Austin after a trip to Del Rio where I had the best carne guisado! I’m making it tonight to serve over rice with a side of refried beans and flour tortillas and probably guacamole. I do add a little tomato sauce to mine

I grew up on the border in South Texas, and I have to admit, carne guisada day was the bane of my elementary school cafeteria experience…

However, now that I’m living in the frozen north, the thought of it is making me salivate. I think I’ll have to try making a batch! I think I might be able to find slightly better beef than the school cafeteria used…

Made this on Saturday (first crack ever at making carne guisada) and ate a bowl with some tortillas from CM (which were still burn-my-fingers hot when purchased). Oh MY, was it good. 🙂 Thanks for sharing the recipe!

Argh! I am in agony now! I am desperate for carne guisada! I don’t think I’ve come across one place here in NYC that serves it! I’d whip up your drool-worthy recipe, but as luck would have it, I’ve got a vegetarian boyfriend and we don’t cook meat in the kitchen, so I have to venture outside of home for my meat fixes! Hmmmm…a trip back home to San Antonio might be in order real soon…

Yay! This recipe seems like it just might make the carne guisada that I’m missing. I’m a native Okie, but came to love my time in TX because of the Mexican food. We’ve moved to DC, and I’ve been assured that there isn’t decent Tex-Mex food for hundreds of miles. Now if we could just buy Dublin Dr. Pepper, I’d be set.

I am originally from Texas and never had carne guisada, maybe I never looked far enough down the menu because I always order the same thing. I made this dish (with minor adjustments – allergic to onions) and wasn’t so sure about the taste but once all the flavors blended together…AMAZING. Can’t wait to make this again and pass the recipe to my grandma!

Hi! I am a new reader to your blog and very excited to have discovered it. I was born in Texas and lived in the Midwest as a kid but was raised on TexMex. Now I live in NYC where there is no good Mexican to be had. My mom has shared some of her recipes but I have been on the search for more. I made the Carne Guisada yesterday and loved it! I am so excited for the leftovers today. Can’t wait to try more of your recipes! Thanks for sharing.

I just found your blog and I love it.I live in san antonio and I make my carne guisada differently also. You might call it the lazy way. Brown meat, add onions, water, tomato sauce, comino, garlic powder and simmer a couple of hours. Oh, I also throw in a slurry(?).

I made this last night for friends and it was FANTASTIC. The flavors were amazing and my guests raved about it. I cooked it for 45 minutes in my pressure cooker on high and it was perfectly tender and falling apart. I added two roasted poblano chilies along with the serranos and jalapenos since Fonda San Miguel puts them in their carne guisada. I served it with tortillas, homemade salsa, pico de gallo, your Mexican rice (I was skeptical about the method on that but it really came out good) and my favorite charro beans. I already want to make the whole meal again and I haven’t even finished the leftovers. I’m going to get started on those now. Thanks for the inspiration!

I am a native Texan, from Houston actually, living in Denmark. After living here for 15 months, home sickness for Tex-Mex cuisine is starting to kick in. I am glad I came across your blog and tried this dish in particular tonight. I really enjoyed it, as well as my Danish friends. Thank you so much.

I’m a native Houstonian living in Denver and before that I was also a homesick Texan living in NYC. I made your carne guisada today with homemade flour tortillas. It was heavenly. Thanks for sharing this!

I finally tried this and it was lovely! I started everything last night, simmering it for about an hour before putting it in the fridge overnight. I then put it in a crock pot on low for 6 hours and another 2 hours on high. Thank you for the fabulous recipe 🙂

My mom taught me to make this many a year ago, pretty much the same recipe minus the beer. It was pobably one of the first meals I made for my husband. He loves it!I love your blog, it brings back so many memories of home. It's also nice to have actual recipes. My mom taught me to make many of your dishes, but without recipes.

So glad to find your site. Native Texan and by the grace of God I hope to never be homesick. We've just gotten our first cold front (60 degrees here in Rockport) and I' so looking forward to a Sunday afternoon watching the rain, football and smelling up the joint with this awesome looking recipe.

Hi, I am a 69 yr old, born-again Texican ! Moved here 51 yrs ago & love Tex-Mex food. Accidently found your site and just love it.Your love, caring for family and gift of cooking comes thru. Today I (for the first time ever) made the Carne Quisada and it is wonderful. My family is sooooo grateful. With 9 grands, 1 g-grand, I appreciate your love for your grandmothers.

Born a Texan I never realized how spoiled I was with food. My mother and Tia would spend hours in the kitchen making delicious foods that I didn't realize others craved and raved about. I was always use to fresh tortillas and beans. That was until 4 years ago when I moved away with the man I fell in love with. We live in Maine. I wish I would have paid more attention to recipes when I had the chance. Today I woke up and craved Carne Guisada I haven't had it in years! I am grateful I found your site! Just wanted to show my appreciation and thanks.

When I was younger, we would go to "barn dances" in the country around McCamey, TX. Price Pool was a cowboy cook who was in charge of making guiso for the dances. Price was missing one eye (poked out by a mesquite thorn) stove pipe boots, big hat, and skinny enough to pull his pants up with his elbows.

"Guisada" actually means "stewed." So "carne guisada" translates to "stewed beef," not "meat in gravy." You are correct on "asada," which simply means "grilled."

Carne guisada is one of my fav dishes. I like to get cubed stew beef from a local meet market, its already chopped to the perfect size and is usually tenderized. My favorite way to eat CG is poured over a bowl of Mexican rice, topped with Jack cheese (HAS to be Jack), and scooped up with tortilla chips.

Also, make sure you're using "chili" vs "chile" correctly! Chili (with an I) refers to a dish made with beans and meat. Chile (with an E) refers to chile peppers. "Chile con Queso" is usually cheese with some type of salsa or at least peppers. "Chili con Queso" is cheese with meat. They're said the same, but understanding the spelling can help avoid a big disappointment when ordering from a restaurant!

I'm a homesick Texan in Florida and this looks great! Thanks for being the voice of displaced southwesterners. If you have ANYTHING from Ninfas (I hear you have their green sauce) like their chicken enchiladas, I'd be PSYCHED!

I made this using your recipe and it has been cooking for 2 hours.My house smells so good. My husband is going to be so happy when he comes home to this. I have a question about the cilantro though. When was that added? With the spices?

I live in NYC i'm from San Antonio, originally. A few of my Texas friends and i got together and had a TEX-MEX night. I use this recipe for the Carne Guisada and i felt like i was home again!!! 🙂 Thanks Home Sick Texan!!!!!!!

I truly miss the Texan foods that were oh sooo good. Unfortunately, the TexMex here in the deep south is not the same. Too much of the southern flare is being added and if you don't know how to cook it yourself, forget it! Fortuately, I do know how to cook carne guisada and will be having it tonight celebrating Cinco de Mayo as I always do.

Your carne guisada recipe is very similar to mine, but I tried adding beer to the gravy last week when making a huge batch for my university class. The class raved over the food and we liked the beer addition. I also made a large bowl of pico de gallo to combine with the meat and tortillas. Success!

You go, girl…this is The ONE I've been looking for. Born and raised in San Antonio, ate at the first-ever Taco Cabana back in the early 80's, have LOTS of adopted comadres with various recipes…and this one KILLS. Thank you. A few tweaks that you may want to try, a raging success in my last effort: Tri-Tip for the meat. In a blender/processor, chop the onions, garlic, tomatoes/Rotel, jalapenos & serranos together to make a salsa-like mixture, then add to recipe where requested…it makes the gravy velvety smooth and rich. Your seasoning mix was perfection, and I love the Negra Modelo add. I thought I was back in high school lapping up my senior lunch at one of my fave San Antonio hangs…thanks for the memories. Mark in Los Angeles

Hey Lisa, Making this recipe right now. I am a native Texan from San Antonio living in San Diego, CA. I love carne guisada and never had tried to make it. Beer was a surprise but threw it in there anyway. Looked at your other Texan recipes and figured you know what your doing. Did not have Modelo but threw in Coors Light. I will let you know how it turns out. Take care. T

I am a homesick Texan in…wait, in Texas! Seriously, living in El Paso it is surprising how the food is so different than what I grew up with in San Antonio. This may be surprising to Texans on this, blog, but people in El Paso don't know what Carne Guisada is. how is that possible? I ask about it and they say, "oh yeah we have carne asada," when i say,"no, not carne asada, carne GUI-sada." And then they get a blank stare. Even the couple Taco Cabana locations here have taken carne guisada off their menu because no one knew what it was. Isn't that crazy? Also, you can't get Cabrito to save your life. El Paso really isn't in Texas, though they think they are. Long live guisada! Actually I love lengua guisada as well. do you make that as well? Great blog!

Thank you, Lisa! and my many congratulations to you on your cookbook, which I will put on my Christmas wish list. I'll recommend El Parillan to you for the next time you're in LA — 1528 West Pico Boulevard. They're friendly, so don't let the bars on the front window scare you off, there's good parking in back.

I've been a lurker on your blog ever since I moved away from Texas. My husband got stationed in Washington State and there is NO mexican food up here aside from Taco del mar and taco bell -_- The guys my husband invites over love the tortillas, carne guisada, chicken fried steak, everything that has come from your blog. Thank you for everything!

I made Carne Guisada today and received the most unsolicited compliments on a Mexican dish in recent history. I was given the Homesick Texan cookbook for Christmas. It is a delight to read.And my first trial recipe was a smashing success.Thanks. Paul from Minnesota

This is the ONLY Carne Guisada recipe I use. It's absolutely the best, I do omit the beer and replace it with water. Nonetheless it is delicious, my husband loves the spicy kick of the peppers and I love the fact that the comino does not dominate the taste. With a side of spanish rice, charro beans and flour tortillas, I'm in Heaven!!!!

I am gearing up to make this for my husband's birthday this weekend and really looking forward to it. However, I wasn't able to get peanut oil. Is the flavor going to suffer noticeably if I use either veggie or extra virgin?

You just made me and the fam very happy. We just PCS'ed to MD from TX and we were missin home so I decided to try this and it turned out awesome. He already told me to go and buy your cookbook for the things that I never learned to cook there :-)- Lyssa

Hi Marilynn–It makes 6-8 servings. If you're serving a lot of other things, it might be enough, though I'd probably do 1-and-a-half times or even double the recipe just to be safe. It freezes well and makes for great leftovers if you make too much.

Howdy! I found your blog when I was searching for a recipe for carne guisada. My husband and I were eating at our favorite Tex-mex restaurant and carne guisada was the special. My husband asked me what was in it and while I sort of knew I wanted to tell him exactly so I googled it on my phone and found your recipe. I have made it many times and and it is wonderful. I was worried about the beer when I tasted the stew right after I added it… boy I was worried! But after it cooked for a bit I was sure glad I added it. I have to admit the first time I made it I used Bud Light because that was all I had lol (I had everything else on hand and didn't want to rush out to get beer) but since then I use the Modelo… much better! Thank you for sharing your amazing recipes with us! I really want to get your cookbook! Sending warm wishes from Austin, Texas.

I made this recipe exactly as described. I was surprised at the heat I got from 2 jalapenos and 2 serranos with 4 lbs. of chuck. I like spicy but it was a touch too intense for me. We reheated the leftovers and ate wrapped in flour tortillas with rice and cheese. The rice and cheese was just the right touch to cool off the spiciness of the meat. Next time i make this (and there will be a next time) I may leave out the serranos or add a few potatoes in the pot. Next up – I plan to try the oven brisket!

I did everything almost as your recipe called for. When I shopped at my local United Super Market in Lubbock, TX. (Market Street.)I had to ask the butcher for a 4lbs. package of bottom round. Because all that they had out was a thin cut or a tenderized thicker cut. I asked for him to also cut it into 1 inch pieces for me. I thanked him and headed home to start on it and noticed that on the label of meat it said "GBT RUMP ROAST BONELESS" instead of bottom round. So I'm not sure what the difference is. Of course, The "bottom round" I noticed, was $3.19 a lbs.(before I placed my order)and the meat I was given was $2.47 a lbs. I'm just wondering, if because it was so much less, that it'll be too tough for this dish? I went head and used it anyway, so we'll see. I didn't have peanut oil so I used reg veg. I thought I had a dark beer left at the house, so I didn't pick any up. As it turned out, it was a very strong stout instead.(Old Rasputin, Russian Imperial Stout) Yes, I used it too. Only four more hrs (crying) to go. I hope it turns out OK. I CAN'T WAIT!

I'm in the UK and was recommended this recipe to feed a homesick Texan I know…he lapped it up & now have the rep of being an englishman that can cook authentic texmex just like home! Massive thank you!!

I'm glad you suggested round steak. The Mex restaurants used chuck because it was cheaper. They also made a thicker gravy because it would be more filling. In order to same time, they didn't saute the meat but threw everything into a large pot which made the meat steamy and gray. My mother always sauteed the cubes of round steak until they browned like you stated. The brown stuff or "fond" on bottom of skillet make a wonderful sauce. We skip the hot peppers and serve it on the side after it's cooked. That way everyone can add however much heat they want. We never added beer or cilantro or bay leaf it might be interesting. Mom and gma would also crush fresh garlic and cumin seeds in the mocahete bowl (lava rock bowl) and add it to the cooked meat. That bowl became wonderfully seasoned with those ground spices and it just made the guisada so savory. Fresh made tortillas, fresh pot of beans, delicate Spanish rice, fresh made salsa (also crushed in the mocajete) and I was in heaven.

Thanks for this. Since I am married to someone from New Mexico, sometimes we have a Carne Guisada/Green Chile Stew Hybrid. Your recipe but add flour to ziplock bag and put raw meat in before browning. Then replace other chilies with plenty of Green Chilies and a 28 oz can of Pozole for a Tex/New Mex winner my kids don't get from either grandma. Porfirio

Thank you. I brown my beef cubes, then put everything in a crock pot for about 3-4 hours. You have 2 ingredients that I've not tried–beer and bay leaf. Today I added bay leaf to try. Next time I'll get some beer. I learned to make this in Lubbock, Texas, from a friend, Mrs. Velasquez who was an awesome cook. I like it as a taco/tacquito in a flour tortilla with pico de gallo. One of my favorite meals. It's also awesome over rice. I haven't tried the layered with beans–another option.

This dish is known as "guiso" in San Angelo. It is often hit-or-miss when ordering this in a restaurant or taqueria – sometimes the meat is not cooked enough and in chunks that are too large. But when it is on, it is my favorite Tex-Mex. I've always wanted to try making it myself when I could take the time to do it right.

Thanks so much for posting your recipe. I just finished my first guiso using your recipe and its freaking delicious, probably better than any I've ever had!

Hi Lisa. All you homesick Texans missed a beautiful wildflower season this spring. I've used venison and elk in lieu of the beef and it's fabulous every single time. Also, when my son was in Busan South Korea teaching English, I sent this to him and he made some much missed Tex Mex. I love your site and appreciate you sharing with us.

It's 5:15 in AZ, I have a 4lb chuck roast thawing, and I'm going to make your recipe tomorrow. As anyone who loves to cook, I'm going to modify it: double the onions, it's Hatch season so it's going to be red (fresh ground dried guajillo, ancho, and arbol) and green based…never tried that before (wish me luck on that marriage)…potato chunks near the end…swap beer for broth…I like the beer in me more than the meat…

..and being a fellow SW'er, I've perused your recipes that last year and I like them. AZ cooking is heavily Mex-influenced with AZ flourishes. Tex-Mex is a whole different world that I like. It's not NM, it's not AZ, but it's proud and unique in ingredients. I appreciate the commentary and thought put into them more than I do the recipes. That's a compliment.

Anyway I have a stupid question. Nowhere in this recipe does it say to cover while brasing/simmering for the 3-5 hours. I have my trusty old cast iron, but I use a loose-fitting cover from another pot. Does this recipe need a cover? Will your 2 cups of water and bottle of beer go the half-day distance with no cover? Or keep adding liquid as we go?

If you let me know by noon mountain time I would appreciate it! Sorry and thank you.

My name is Brent but I logged in anonymous because I don't have an account at an of your pulldown menu offerings.

Been using this recipe a few years now. Couple of things – I have to deglaze my porcelein cast iron dutch oven once or twice during the meat browning to keep the fond from burning. I toss the deglazing liquid in when the meat beer etc. goes back in. I also use beef stock instead of water, I figure it might bring more flavor to the party so why not

I’m making this today. I have made it a time or two in the past. Truly comfort food at its best. In fact I’ve got your first book on order by way of Avid Reader bookstore. For what it’s worth I guess I’m also part of the greater Homesick Texan Nation, out here in Sac-Town, Ca. Thanks Lisa – your TX cookin’ and photography rocks!

Update…this came out perfect as always. The difference for me was it simmered on low for about 1.5 additional hours, totalling 5.5. Also after about 4 hrs I added a red potato that was peeled and diced down to about 1/2 in. Since I like IPAs and I figured they’d be bitter, I actually found a single called Taco Truck Lager… made to order! Tonight I am taking leftovers and turning ’em into enchiladas. Yum.

I love this recipe and make it all the time. However, I recently started eating grain and gluten free. So, now I’m hoping to find a good substitute for the beer without sacrificing the flavor of one of my favorite recipes! In an earlier post you mentioned using seltzer water and lime. How much of each should I use?

I could do that, but it’s easier to just buy it at my favorite restaurant. I guess I’ll have to gather the ingredients and give it a try though. You never know, it might be my new favorite. It’s great stuff though and I love it when it is spicy. By the way, this post has been out a long time, has anyone pointed out that in the 3rd paragraph that you put “meet” instead of “meat”?

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